Bright Spring Salad (Printable)

A colorful mix of baby spinach, asparagus, radishes, and fresh peas topped with feta and sunflower seeds in a bright lemon-honey dressing.

# What You’ll Need:

→ Vegetables

01 - 3.5 ounces baby spinach
02 - 3.5 ounces mixed salad greens (such as arugula, lamb's lettuce)
03 - 8 radishes, thinly sliced
04 - 1 small cucumber, thinly sliced
05 - 5.3 ounces asparagus tips, blanched
06 - 3.5 ounces fresh peas (shelled) or thawed frozen peas
07 - 1 small carrot, shaved into ribbons

→ Toppings

08 - 1.8 ounces feta cheese, crumbled
09 - 2 tablespoons toasted sunflower seeds
10 - 2 tablespoons fresh chives or dill, finely chopped

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon honey
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Blanche the asparagus tips and peas in simmering salted water for 2 minutes. Drain and rinse under cold water to cool quickly.
02 - In a large salad bowl, combine baby spinach, greens, radishes, cucumber, blanched asparagus, peas, and carrot ribbons.
03 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Top with crumbled feta, sunflower seeds, and chopped herbs.
06 - Serve immediately and enjoy the flavors of spring!

# Expert Tips:

01 -
  • It captures that fleeting moment when spring vegetables taste impossibly fresh and alive
  • The honey lemon dressing balances the peppery greens without overwhelming them
02 -
  • Overdressed greens become sad and wilted within minutes. Start with less dressing than you think you need.
  • The salad needs to be dressed right before serving. Prep everything else hours ahead.
03 -
  • Toast the sunflower seeds in a dry pan until they smell nutty and golden
  • Use a vegetable peeler to create ribbons from the carrot for elegant texture

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